Jamaican Chicken Salad

Categories: Salads | Main dish | Poultry

Serves: 4 Servings

Ingredients:

1/2 c Bottled fat-free
-honey-mustard salad
-dressing
1 ts Finely shredded lime peel
4 Skinless, boneless chicken
-breast halves (1 pound)
3 ts Purchased or homemade
-Jamaican jerk seasoning*
2 ts Cooking oil
16 Chilled bottled mango
-slices, drained, or 2 large
-fresh mangoes
12 c (16 ounces) packaged torn
-mixed greens (such as the
-European blend)

Instructions:
*Jamaican jerk seasoning: Combine 2 teaspoons onion powder, 1 teaspoon
sugar, 1 teaspoon crushed red pepper, 1 teaspoon crushed dried thyme, 1/2
teaspoon salt, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground
cinnamon. Store in covered container.

For dressing, mix honey-mustard dressing and lime peel. If necessary, add
water to make of drizzling consistency. Cover and chill dressing till ready
to serve.

Rinse chicken breast halves; pat dry with paper towels. Sprinkle chicken
with the Jamaican jerk seasoning. In a 10-inch skillet cook the seasoned
chicken in hot oil over medium-high heat about 6 minutes per side or till
golden brown and no pink remains. Thinly bias slice each chicken breast.

If using fresh mangoes, pit, peel, and slice each one. Divide greens among
4 dinner plates. Arrange warm chicken and mango atop; drizzle with
dressing. If desired, top with strips of lime peel. Makes 4 servings.

Make-Ahead Tip: Combine ingredients for dressing. Cover and chill up to 8
hours ahead. Just before serving, drizzle over prepared salads.

Nutrition facts per serving: 318 calories, 6 g total fat (1 g saturated
fat), 45 mg cholesterol, 572 mg sodium, 35 g carbohydrate, 8 g fiber, 22 g
protein. Daily Values: 153% vitamin A, 127% vitamin C, 37% iron.

Posted to MM-Recipes Digest by "Robert Ellis" on
Sep 15, 1998

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